This easy cinnamon apple bread is studded with cinnamon-sugared apple pieces folded through a tender, moist crumb. All the best fall flavors come together in one loaf.
We love everything about apple season. If you enjoy this apple bread, you might also like salted caramel apple pie bars, a classic apple crisp, or a caramel apple pie party mix for sharing.
The Best Homemade Apple Bread
Flavor Profile
The loaf is cake-like, buttery and moist, with a swirl of caramelized brown sugar, warm cinnamon and bright, juicy apples. A caramelized cinnamon-sugar layer on top adds a pleasant crispness, while a light cinnamon glaze balances the sweetness. It’s like apple pie in loaf form without being overly sweet—perfect for fall baking.
Why This Easy Apple Bread Works
- Moist and tender: Apples in the cinnamon-brown sugar swirl keep the bread deliciously moist.
- Classic flavor: Buttery loaf with apple and warm spices—think apple cake meets apple pie in a loaf pan.
- Make ahead: Bake, cool, and freeze slices to have on hand during busy holiday mornings.
What’s in Cinnamon Apple Bread?
Find specific ingredients and exact amounts in the recipe card below.
Ingredients and Substitutions
- Flour: All-purpose flour works best.
- Eggs: Large eggs at room temperature.
- Baking powder: For light texture and rise.
- Butter: Unsalted, softened. If using salted butter, reduce added salt.
- Sugar: Granulated sugar in the batter; brown sugar in the apple mixture and topping for caramel notes.
- Flavorings: Ground cinnamon, vanilla extract and salt (sea salt or kosher salt recommended).
- Milk: Whole milk preferred; 2% works fine if that’s what you have.
- Apples: Any apple works, but baking varieties like Braeburn, Jonagold, Honeycrisp or Granny Smith give the best texture and flavor. Aim for about 1 1/2 cups chopped.
- Confectioners’ sugar: For the glaze.
How to Make Apple Bread
- Get ready: Preheat the oven to 350°F. Grease and flour an 8.5 x 4.5-inch loaf pan.
- Mix dry ingredients: Whisk together flour, baking powder and salt; set aside.
- Cream butter and sugar: Beat butter, granulated sugar and vanilla until smooth and pale (about 3–4 minutes). Scrape the bowl as needed.
- Add eggs: Beat in eggs one at a time until incorporated.
- Combine wet and dry: With the mixer on low, add half the flour mixture alternating with half the milk, then the remaining flour and milk; mix just to combine.
- Cinnamon-apple mixture: Toss chopped apples with brown sugar and cinnamon; set aside.
- Topping: Combine brown sugar and cinnamon in a small bowl; set aside.
- Assemble: Pour half the batter into the pan, spread half the apple mixture, swirl lightly with a knife or skewer. Add remaining batter and apple mixture, swirl again gently, then sprinkle the cinnamon-sugar topping.
- Bake: Bake 45–55 minutes or until a toothpick or cake tester inserted in the center comes out clean, allowing for a few moist crumbs from the apples.
- Cool and glaze: Cool in the pan 15–20 minutes. Whisk glaze ingredients while the bread cools, remove the loaf to a rack, drizzle the glaze, and let cool completely before slicing.
Apple Bread Recipe Tips
- Cut the apples into small-to-medium dice for even distribution and good texture.
- Store at room temperature, covered, for 2–3 days.
- Any apple variety works—use what you like or what’s in season.
- This loaf is similar to Dutch apple bread: the cinnamon-sugar topping plays the role of a simple streusel.
- To remove the loaf easily, line the pan with a parchment paper sling (a strip crossing length and width) and grease the paper. Lift the loaf by the paper when cooled slightly.
Best Apples for Baking
While many apples work, Braeburn, Jonagold, Honeycrisp and Granny Smith are excellent choices for baking because they hold texture and offer a balance of sweet and tart flavors.
- Honeycrisp: Juicy, crisp and balanced sweet-tart flavor; holds shape well.
- Granny Smith: Tart and firm—excellent for baked desserts.
- Braeburn: Firm and flavorful with a good sweet-tart profile.
- Jonagold: Large, sweet-tart apples that cook down nicely.
- Pink Lady: Tart with a sweet finish; crisp texture.
How Much Apple Is a Large Apple?
A large apple is about 3.5 inches in diameter. For this recipe, aim for 1 1/2 to 2 cups chopped apples. Small-to-medium dice works best for even distribution through the loaf.
Do I Need to Peel the Apples?
Yes—peeling is recommended for a smoother texture throughout the bread.
Why Is My Apple Bread Dense?
Density usually comes from overmixing the batter or using the wrong flour. Mix until ingredients are just combined to keep the crumb light.
Why Does My Quick Bread Crack On Top?
Top cracks are normal for quick breads. The top sets first while the interior continues to rise, which creates natural cracks—this doesn’t indicate a problem.
How Do I Know If My Apple Bread Is Fully Cooked?
Insert a toothpick or cake tester into the center; it should come out mostly clean with only a few moist crumbs from the apples. An instant-read thermometer should read about 200°F when fully baked.
How Do You Store Apple Bread?
Store at room temperature, covered, for 2–3 days. For longer storage, refrigerate in an airtight container or wrapped tightly for up to 6 days.
Can I Freeze Apple Bread?
Yes. Cool completely, wrap tightly in plastic wrap, then aluminum foil, and place in a resealable freezer bag or airtight container for 1–2 months. Thaw overnight in the refrigerator and bring to room temperature or warm gently in a 300°F oven before serving.
Other quick bread favorites:
- Easy banana bread
- Pumpkin bread with chocolate chips
- Lemon zucchini bread
- Cranberry orange bread
- Buttermilk biscuits
Recipe adapted from a version by Julia at Plated Cravings.
Cinnamon Apple Bread
Equipment
- Loaf pan (8.5″ x 4.5″)
- Stand mixer or electric hand mixer
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup milk
Apple Mixture
- 1/2 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1 large apple, peeled, cored and chopped (about 1 1/2 cups)
Topping
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
Glaze
- 3/4 cup confectioners’ sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons water
Instructions
- Preheat oven to 350°F and grease and flour an 8.5 x 4.5-inch loaf pan.
- Whisk together flour, baking powder and salt; set aside.
- Cream butter, granulated sugar and vanilla on medium-high until pale and smooth, about 3–4 minutes. Scrape the bowl as needed.
- Beat in eggs one at a time until incorporated.
- With the mixer on low, add half the flour mixture alternating with half the milk, then the remaining flour and milk; mix until just combined.
- In a bowl, combine brown sugar, cinnamon and chopped apples; set aside.
- In a small bowl, mix the brown sugar and cinnamon for the topping; set aside.
- Pour half the batter into the pan, spread half the apple mixture and swirl lightly with a knife or skewer.
- Pour remaining batter, add remaining apple mixture, swirl gently, and sprinkle the cinnamon-sugar topping.
- Bake 45–55 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool in the pan 15–20 minutes. Whisk glaze ingredients, remove the loaf to a rack, drizzle the glaze, and cool completely before slicing.
Notes
- Cut apples into small-to-medium dice for best texture.
- Store covered at room temperature for 2–3 days or refrigerate up to 6 days.
- Any apple variety will work; baking apples tend to hold up best.
- To lift the loaf from the pan, use a greased parchment paper sling for easy removal.
Nutrition
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More Fall Favorite Recipes Below
Appetizers and Snacks
- Caramel pecan clusters
- Carrot top hummus
- Fall charcuterie board
- Roasted red pepper and crab savory cheesecake
- Sweet and spicy roasted nuts
Breakfast and Baked Goods
- Apple cranberry pecan overnight oats
- Sweet potato pancakes
Soups and Salads
- Instant Pot butternut squash soup
- Autumn squash soup
- Salmon salad with grapes and pecans
Side Dishes
- Apple butter Dijon roasted Brussels sprouts with candied pecans and green apple
- Butternut squash and bacon risotto
- Loaded bacon and kale salad
- Roasted maple bacon Brussels sprouts and butternut squash
- Sausage stuffed acorn squash
Main Dishes
- Apple cider rubbed pork chops
- Thai butternut squash curry
- Butternut squash parmesan pasta
- Grape & gorgonzola pizza
- Honey Dijon chicken sheet pan dinner
- Air-fryer pork tenderloin with sweet potatoes
Desserts
- Butter pecan fudge
- Cinnamon roll cheesecake
- Easy apple crisp
- Espresso chocolate chip cookies
- French apple tart
- Individual grape crumble
- Pumpkin roll
- Pumpkin snickerdoodles
- Slow cooker apple pear crisp